Course: Quick Bread
Servings: 3 crumpets
Tags: 2024-02, Dan Original

Sourdough Crumpets

sourdough-crumpets.jpg

I keep a 100g starter - which means I have to do something with 100g of it every day. When first mixed it's about ¼ cup and obviously twice that the next day. The 100g makes 3 crumpets
My starter, Juliette, lives on Speerville Mill "whole white" flour which gives her that golden colour.

Entire start to finish is under 15 minutes. Do not feed the sourdough starter first.

To make the crumpet rings, cut the bottoms out of tunafish cans.

Ingredients

100g / ½ cfoamy un-fed starter
¼ tspbaking POWDER
⅛ tspbaking SODA
1 tspsugar / splenda
1 tblcold milk

Bust Out

skillet
3crumpet rings

Steps

  1. Butter the skillet and get it medium hot.
  2. Butter the inside of the crumpet rings, put them on the skillet, and put the lid on. It should all be hot before you mix.
  3. In the small mixing bowl add: foamy un-fed starter, baking POWDER, baking SODA, sugar / splenda, cold milk.
  4. Mix with the tiny rubber scraper as quickly as you can - have it thoroughly mixed in just a few seconds.
  5. Divide equally between the three rings. Do not move the rings.
  6. Cover & cook for 3-4 minutes until the top is no longer wet.
  7. Run a knife around the rings and remove them, leaving the crumpets in the pan.
  8. Flip over and cook for one minute less than the first side.